Directions:

1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta and toss with the olive oil.

2. While the pasta is cooking, in a small bowl, whisk together the egg yolks, Parmesan cheese, heavy cream and lemon zest.

3. Heat a large saute pan over medium heat. Add the bacon pieces and cook until the bacon is crisp and cooked through. Use a slotted spoon and remove the bacon, keeping as much of the bacon drippings in the pan as possible.

4. Return the pan (with the bacon drippings) to medium heat. Add the onions and saute until the onions are softened, about 2 minutes. Add the minced garlic and saute an additional 30 seconds until fragrant.

5. Turn the heat to medium-high and whisk in the egg/cream mixture. Let the sauce bubble briefly and then quickly add in the pasta, peas and the cooked bacon (you don't want too much of the egg/cream mixture to evaporate, so work quickly)

6. Toss so that the ingredients are well mixed throughout. When the pasta is heated through (about 4 minutes) season with salt and pepper to taste (go easy on the salt - remember the bacon is salty and you've salted the pasta water.) Toss well with the torn basil leaves and add additional Parmesan cheese, if desired.

I was looking at the casarecci pasta at the supermarket the other day… I was wondering how to use them. Now you gave me a great idea! I like the fact that you cooked the egg-sauce for kids. For them, I would lower the amount of bacon but increase the peas. You’d be surprise how young kids love to pick the peas (by hand if possible). It’s a great small motor-skill development recipe! Thanks!

I LOVE this recipe. I had something similar at an authentic Italian restaurant once where they added some lemon zing to it. The lemon is something I would have never thought to add … but damn was it good!

By the way, classes watched the video that I taped of you on the Today show! It was great. Now they want me to make the dumplings. They were asking what is hangover food? I had to say just never mind!! Don’t want to lose my job.

Your heat should be off – and the egg should be poured on top of the pasta, not directly onto pan surface. You can also try to use cold eggs (v.s. room temp) but I’ve never had problem with eggs scrambling.